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Coffe-crusted pork tenderlon

I've read qbabes coffe crusted pork tenderloin recipe and it sounds great...! Does anyone think it's possible to adapt this for a whole pork loin, about 6lbs. And if so, any advice on how to adapt it. [p]Thanks as usual for all the great advice I get from this board.[p]Canuck

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Comments

Canuck,
That's a delish recipe, I have adapted it for beef tenderloin also, sans cumin. I have not used Qbabe's recipe for loin roast so I'll hazard a guess with cooking at 400 dome in a rack sitting in drip pan on a raised grid, turning once when the roast hits 100 degrees internal then finish to your desired internal target temp.
Clay

Canuck,
I'm not sure that you would have to adjust. The recipe makes oodles of rub and sauce, so you won't need to make more. Then you would just cook it the same way except it would take longer. You'd still be looking for the same internal temperature.[p]TNW